Cheers and Cheese: Ep.1 Butternut Squash + Tomato Orzo, Crispy Rosemary Grana Padano PDO Topping

Welcome to this new lil’seasonal series called, Cheers and Cheese where I pair this beautiful duo; @granapadanopdo and @proseccodoc_uk rosé with a seasonal dinner recipe creating the ultimate night-in.  I will also be sharing a few facts over the coming months that you might not know about these two heritage products that both display their trademark logos representing excellent quality. 

Pairing - Serve with a chilled glass of Prosecco DOC Rosé

Serves 2

Ingredients:

340 butternut squash, cut into 2cm cubes

180g orzo

675g cherry tomatoes on the vine

4 tbsp olive oil

6 garlic cloves, skins on

20g Grana Padano PDO, grated, plus extra for serving

Topping:

60g sourdough toast

2 sprigs rosemary

15g Grana Padano PDO, grated

2 tbsp olive oil

Pinch salt + pepper

Preheat oven to 190C degrees + add squash to a baking tray.  Drizzle over 2 tbsp olive oil, salt + pepper.  Toss together + bake for 30mins or until golden + soft. 

While that roasts, add tomatoes with the vine still on into a large baking tray.  Add a little olive oil, salt, pepper + the garlic cloves.  Place into the middle of the oven for 25mins + then place under the grill for 5mins to char a little.  Remove the vines (these would have added extra flavour) + squeeze out garlic from skins.  Mash cloves into the tomato juices with a fork, add squash pieces, 20g Grana Padano + mix everything together. 

Cook orzo in boiling salted water + drain keeping a little of the starchy cooking water.  Add pasta to tomato tray + a little splash of the pasta water.  Season with salt + pepper to taste. 

While you are roasting the veg, add the toast + rosemary to a blender + pulse blend to make a crumbly mix.  Next, set a large frying pan to a medium to high heat + add 1 tbsp olive oil.  Let that heat up before adding in half the breadcrumbs + fry until golden for about 2-3mins.  Then remove from heat + grate in 1/2 of the Grana Padano + use a spatula to gently toss it together.  The cheese will melt + cling to the breadcrumbs.  Season! Then cook the second batch!

Plate up the orzo with generous grating of Grana Padano, a sprinkle of pangrattato + a last drizzle of olive oil.  

Pour a glass of Prosecco DOC Rosé and enjoy together. Cheers!